Manufacture of corn-oil.



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LEIJDERS AND HANS F. BAUER, OF CEDAR RAPIDS, IOWA.

IQZENUFACTUBE O CORN-01L.

To all whom it may won/1'4" Be it known that we. .lnom'n ll. ll. 'nians and llass F. lllricn. citizens ol' the at Cedar Rapids. in

ertain new and useful improve .nuiacture ol' ('orn-lhl. o'l' specilicatnm.

following; is a du rn oil whereby it is possible to obtai ter grade of oil. particularly an oil 1 ii olor and containing a smaller one of free. fatty acid, than an be .i by methods heretofore 'usedf Or commercially produced corn oil tre- .f contains as high as six per cent. of acid. developed largely in the :n; acid used in steeping the grain organic acids are detrimental to of the oil. The oil is also ordioiored more or less, which is unbecause vthe trade preicrs the oil t in color as possible. i i izngest prodinition of corn oil is as a ocl act or" the starch and gluc se indus- 11$"fil'tilllfl to the method of manutac- Oltllll followed, the grain i in a weak solution of snlt'urous acid un'pose o 'iening it and remov- "n extractive matters.

softened they are broken in The germ the starch bearing .ae, kernel by beingfloated tors which ordinarily contain a hari p a density of seven to 'ees uni-e. The "germ is then ee, it from adhering starch pan tha'ealter dried. ground up. and then pressed in hydraulic 4 or impellers.

* .cid used during the initial iiacture. the steeping,

and washing operato of preventing ten orination oi" slime in the Cid, however has a detri- Specification of Letters Patent.

Application filed November 3. 1M5.

Tii' of Linn and h'tatc ol lowa, hare.

' germs before they are dried.

After the cent. of fatt lhi lcntcdlillay 8, 1917.

Serial No. 59,342.

mental ell'ect'npon the oil in the germ during the treatment thereof subsequent to separation from the kernel particularly during lhe drying process which is ordinarily accomplished through the agency of heat. The presence ol sul urous or other like acid promotes the formation of free fatty organic acids y causing a decomposition of the glycerids, it also bring cs about a lliscoloration oi the oil througl'l'ioxidation or other causes. The result is that, as stated, the. ordinaiycommercially produ ed corn oil contains a considerable percentage of free fatty acids. and is rather dark in color. The tree, fatty acids allect the value ol the oil when used in. the arts. as well as when it is refined. In the first place. the presence oi these free fatty acids, for instance. in the manufactur of soap. cuts downs the yield of gylcerin from the oil. in the second. place, in the refining of corn oil, for the purpose of making it edible. or usable in edible products. the refinery loss is proportioned to the quantity of free fatty acids present. The presence of considerable amounts of free fatty acids in the crude corn oil also imparts to the finished refined oil a peculiar flavor which is not desirable.

()ur invention improves upon the methods ol manufacture heretofore employed in this industry by neutralizing the acid in the. For this pur pose we use, ordinarily after or during the washing stem a solution of sodium carbonate, sodium hydrate or other suitable neutralizing: agent, the strength oi which will depend. of course, upon the acidity-oil the germs.

Ry treating the germs in this way we have been able to obtain a crude oil which will not contain in excess of one-half per acids and which will be exceptionally light in color. 7 i I i ne oil. when in the germ, contains ordrnarily a small percentage of free fatty or Qanic acid. This has to he eliminated hetore the oil is lit for us; as a salad oil or in edible compounds, because, if the oil contains any appreciable amount of free fatty acid, it will become rancid when exposed to the air. due to enzymic action. Besides neutralizing the inorganic acichthe sulfurous acid. for instance employed in the starch process, the treatment of the germ With the alkali. kills the enzyms which arepresent in great numbersin corn or other like vege table matter and when the germ or other oil bearing matter is subsequently heated, ope 'a'tes to neutralize the free fatty acid originally the oil, or whatmay have been produced by previous treatment thereof of one kind or another. Our improvement, therefore, besides preventing. the losses due to decomposition of the oil, into relatively valueless fatty acid, and besides prevent ing discoloration, checks any tendencyv to rancidity or undesirable flavor due to such traces of free fatty acid as there may be in the oil by destroying the microorganisms responsible therefor.

\Ve claim:

Llmprovement in the manufacture of corn oil from germs previously treated With an acid Which consists in neutralizing the acid before subjecting the germs to the ing and pressing-operations.

' 2. Improvement in the manufacture of corn oil which comprises steeping the grain in an acid solution, removing thegerm, treating the same with a neutralizing agent and drying the germ and expressing the oil therefrom. 3. Improvement in the manufacture of corn oil which consists in steeping the grain in dilute sulfurous acid, breaking up the kerdrynels and removing the germ, Washing the germ in water containing-an alkaliin sufiicient quantities toneutralize the acid remaining fromthe steeping process, subjecting the germs to heat to dry the same, and ekpress'ing the oil therefrom.

ADOLPH WV. H. LENDERS. HANS F. BAUER. 

